Whether you're catching the game at home or pitch-side, enjoy these Halloumi-Chicken Fajitas and Cheesy Nachos in your celebrations of the women's Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
80 grams
Mature Cheddar Cheese
(Contains: Milk)
20 grams
Chipotle Paste
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
8 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
1 pot(s)
Smashed Avocado
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.
Next, lay the chicken onto a baking tray, drizzle with oil, sprinkle over half the Mexican style spice mix and season with salt and pepper.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
When the chicken is halfway through roasting, add the pepper to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Return to the oven and roast until soft and slightly charred, 14-16 mins.
While everything roasts, quarter the baby plum tomatoes. Cut the lime into wedges. Trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir in the tomatoes and set aside for now.
Grate the Cheddar cheese. In a small bowl, mix together the chipotle paste and soured cream.
Set aside half the tortillas to make fajitas with later.
Cut each one of the remaining tortillas into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.
Season with salt and pepper, then sprinkle over half the cheese.
When the chicken has 10 mins remaining, bake on the middle shelf of the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.
Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a large frying pan on medium-high with a drizzle of oil. Fry the halloumi until golden, turning frequently, 4-5 mins.
While it fries, pop the remaining tortillas (2 per person) into the oven to warm through, 1-2 mins.
When the halloumi has 1 min left, sprinkle over the remaining Mexican style spice mix and stir to coat. Drizzle over the honey (see pantry for amount) to glaze the halloumi.
Once everything's ready, cut the chicken widthways into 2cm thick slices.
Assemble your fajitas by sharing the warmed tortillas (2 per person) between your plates. Top with the sliced chicken, roasted pepper and halloumi pieces. Dollop on half the soured cream and sprinkle over the remaining cheese. Scatter over a handful of the tomatoes.
Add the baby gem to the remaining tomatoes and toss together.
Serve the salad and the cheesy nachos on the side of the fajitas. Drizzle the remaining soured cream over the nachos and dollop on the smashed avocado.